Knead all the ingredients together in the kneader bucket adding the water gradually on slow speed and continue kneading until a well-developed, elastic dough is formed.
Indicatively 3 minutes at slow and 12 minutes at fast speed

Rest the dough for 15 minutes.

Slice indicatively at 430 g or at will.

Bake at 220° C for 35 minutes for bread, or for 18 minutes for sandwiches.